Slice the onion into thin slices using a food processor fitted with a slicing disk. Melt the butter in a skillet, add the onion and saute until limp. Sprinkle the onion with the cumin and saute another minute or two. Add the cooked onion, pumpkin, and salt to the food processor bowl fitted with the metal blade. Process just until the ingredients are blended, about 10 seconds. Add the cream and half and half with the processor running and blend until fully incorporated. Transfer the mixture to a large heavy saucepan. Add the chicken stock and cook over medium-low heat until the soup is steaming but not boiling.

To Serve:
Ladel soup into individual bowls. Drizzle a dollop of crema in the center of each bowl (or a dollop of creme fraiche) then sprinkle with chopped cilantro.

Combine all dry ingredients in a large bowl and mix well. In a separate bowl, combine wet ingredients and mix well.

Add dry ingredients slowly and beat thoroughly. Do not over mix. Stir in nuts and pour batter into greased loaf pan. Bake at 350" for 75-80 minutes. Cool 15 minutes before removing from the pan. Cool loaf on a wire rack.

In a heavy saucepan over medium temperature, heat the pumpkin puree, cream and vanilla bean halves to a boil and set aside. Place the egg yolks and 1/2 cup of the sugar in a medium stainless steel bowl (or the top of a double boiler) and place the bowl over a pot of barely simmering water. Whisk constantly until the mixture forms a ribbon when you lift the whisk, about 6 or 8 minutes. Be careful not to scramble the egg mixture.

Slowly whisk in hot pumpkin mixture to the egg mixture and stirring frequently, cook over medium heat until the mixture has the consistency of softly whipped cream, 40 to 50 minutes. Add the cinnamon, nutmeg, allspice and ginger and mix well.

Pour into 6 custard cups and refrigerate for 3 hours or overnight.

When ready to serve, sprinkle each custard with 4 teaspoons sugar and place under a preheated broiler for 2 or 3 minutes or until sugar is browned. Serve immediately.